Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality

Abstract

The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of (E)-β-ionone, dihydro-β-ionone, and α-ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of (E)-β-ionone, geraniol, linalool, and γ-decalactone showed additive interactions on sweet aroma enhancement. (E)-β-ionone, geraniol, linalool, and γ-decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.